Parve

Parve (also pareve or parveh) is a term in Jewish dietary law describing foods that are neutral with respect to meat and dairy. A pareve food contains neither meat nor dairy ingredients, and it can be eaten with either meat or dairy according to halacha (Jewish law). The designation helps observant households plan meals and use utensils without violating the separation of meat and dairy.

Common pareve foods include fruits, vegetables, grains, nuts, seeds, and legumes. Eggs and fish are typically treated as pareve in many communities, though some authorities note special considerations for eggs (for example, a blood spot may render an egg non-kosher) and certain fish rules. Processed products can also be labeled pareve if they contain no meat or dairy ingredients and meet certification standards.

In practice, pareve status is important in kosher kitchens because it allows flexibility in meal planning. Many households use separate utensils, cutting boards, and cookware for meat, dairy, and pareve foods to prevent cross-contamination. Food labeling by kosher certification agencies often indicates pareve to help consumers maintain proper separation when preparing meals that include meat and dairy components.

Limitations and nuance exist. If a pareve food is cooked or served in equipment that has absorbed meat or dairy residues, its status can be affected unless proper kashering or separation practices are followed. Ultimately, the use of pareve depends on local customs and the guidance of a rabbinic authority, with practices varying among communities.